In large saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook 2 or 3 minutes, stirring constantly, or until onion is translucent.

Add broth, rosemary and pepper; bring to a boil. Reduce heat to medium; cook 5 minutes.

Stir in couscous and currants; cover and remove from heat. Let stand 5 minutes.

Fluff couscous lightly with a fork. Gently stir in apples; cover and let stand 3 minutes.